directionsLay a sheet of waxed paper over a smooth surface. One by one, unwrap each caramel, reserving the wrapper. Place one caramel down on the waxed paper. Then, using the wrapper as a barrier between the candy and a rolling pin, roll the caramel out to a thin layer about 1/4″ thick, and about 1″ long. Wrap and smooth a layer of caramel around a pretzel nugget and set aside. Continue until all caramels have been used up.

Lay out several sheets of wax paper. Using a wooden skewer, dip each nugget into the chocolate to coat, tapping off any excess chocolate. Place chocolate covered pretzels onto the wax paper, sprinkle with finely chopped almonds, and let dry until chocolate is no longer shiny, about three hours.

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